I am rarely without at least one container of seafood stock in the freezer, ready to go into a soup or sauce. When I cook, I tend to hoard uncooked fish bones, scraps of raw fish meat, and shrimp (and even, when I’ve been indulgent, lobster or crab) shells.
When I collect enough, they go into a pot with just enough water to cover them. I prefer to use the pressure cooker because the resulting broth has more flavour – it needs about 30 minutes on high pressure. If you don’t...
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